A piece that goes wonderfully in the Flemish carbonade and that can also be cooked in “10H beef”.
Mr. Daval our butcher told us that we were between 14 and 16 euros per kg.
Our leader
Pascal Batagne is a butcher and president of the Académie gourmande des chaircuitiers.
The culinary expert
Guylaine is the author of the “summercookies” website on the internet. She has lots of recipes. She told us about the different types of flour.
One day a trade
Today, Catherine Haraux-masson, our market gardener reminded us that it’s spinach season (2’50 per kg) or even Chinese cabbage (2’80 per piece).